Lemon Curd Cheesecake
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Cook time: 
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Serves: 8
 
Ingredients
For the lemon curd
  • 120g granulated sugar
  • 1 tbsp lemon zest
  • 3 egg yolks
  • ¼ cup lemon juice
  • ¼ cup salted butter, cold
  • 1 tsp vanilla
  • For the biscuit base
  • 200g Digestive biscuits
  • 90g Butter, melted
For the cheesecake
  • 500g cream cheese
  • 250ml whipping cream
  • 125g icing sugar (160g if you prefer it sweet)
  • 1 tsp vanilla
Instructions
For the lemon curd
  1. Place egg yolks, sugar, lemon zest and lemon juice into the top pot of your double boiler. You can also use a pot if you do not have a double boiler, but do keep the flame low. Using a whisk, whisk until completely blended, then continue to whisk as the curd cooks and thickens.
  2. Remove pan from heat. Cut the butter into 4 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Add vanilla and mix well.
  3. This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be silky smooth.
  4. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. This prevents a skin from forming on top.
  5. Refrigerate the curd for up to about 10 days.
For the crust
  1. Stir the graham cracker and melted butter together. Pour into a 9-inch springform pan OR divide the crust into little jars and pack in very tightly. Freeze for 15 minutes in the freezer or 30 minutes in the refrigerator as you prepare the filling.
For the cheesecake
  1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed. Set aside.
  2. Using a hand mixer or a stand mixer beat the cream cheese and icing sugar on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla extract and beat for another minute.
  3. Fold in the whipped cream into the cheesecake using a spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
  4. Remove crust from the freezer and spread filling into crust.
  5. Cover tightly with plastic wrap or aluminum foil and refrigerate for 12 hours. I just chill mine overnight.
  6. Top with the lemon curd just before serving.
Recipe by Maya Kitchenette at https://mayakitchenette.com/lemon-curd-cheesecake/